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Sunday, March 24, 2013

Acre and a Salmon Steak with Honey Vinaigrette

We finally own a car, which is a great excuse to go somewhere. Anywhere.

For the first few weeks, whenever I'd came to pick him up after work, he'd get in the car and the first words out of his mouth would be "So, where are we going today??" But it was almost evening and there wasn't much time to go somewhere really interesting.

And then the weekend came - and a sunny one too. "Acre?"

"Acre!"

At the seafood market we ended up buying one and a half kg of shrimps, some calamari and a few salmon steaks. It was too much!! The shrimps went to his grandmother, the calamari are still in my freezer (ideas?) but the salmon steaks are long gone. Oh God, they were so good!!!

Now, as much as I'd like to take credit for it, the recipe is actually his concoction. I knew I made the right choice marring him!

Salmon Steaks with Honey Vinaigrette :

Serves 2Ingredients :2 large salmon steaks2 tbsp honey 3 tbsp balsamic vinegar 4 tbsp olive oil2 large garlic cloves, thinly sliced into circles1 tsp smooth Dijon mustard1 tsp whole grain Dijon mustardsalt & black pepper to taste Method :Preheat the oven to 240C (465F). Clean the scales off the salmon steaks.In an oven pan (I use the pan that came with my oven), create a basket-like shape using aluminum foil for the salmon steaks to cook in (see photo above). It should sit quite tightly around the salmon, so that the vinaigrette would reach about half way up the fish. Use enough aluminum foil so you can cover the steaks with it.Mix all of the ingredients for the vinaigrette together and pour over the steaks.Cook covered for 10 minutes and then cook without the cover (while basting once in a while) for about 20 more minutes until the steaks have a nice golden pinkish color.Serve right away with a light side dish (In the photo above you can see lovely Sara Forte's fennel slaw, from THE SPROUTED KITCHEN cookbook).